We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mysore Pak is a delicious South Indian sweet made from gram flour (besan), ghee, sugar, and cardamom.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Grease a square or rectangular plate or tray with some ghee and set aside.
Heat a non-stick pan on medium heat.
Add the besan to the pan and dry roast it for 3-4 minutes, stirring continuously, until it turns aromatic and slightly golden. Be careful not to burn it. Set aside.
In another pan, add the sugar and water. Heat over medium flame, stirring occasionally, until the sugar dissolves completely.
Once the sugar dissolves, let the syrup come to a single thread consistency. This means when you take a little syrup between your thumb and forefinger, it should form a thread when pulled apart.
Add the roasted besan to the sugar syrup and stir continuously to avoid lumps.
Gradually add ghee, a spoonful at a time, while stirring continuously.
Keep stirring, and you will see the mixture begin to thicken and leave the sides of the pan.
Add cardamom powder and continue stirring until the ghee starts to separate and the mixture reaches a thick consistency.
Once the mixture has thickened and started to leave the sides of the pan, pour it into the greased plate or tray.
Level the surface with a spatula or back of a spoon.
Let the mixture cool for about 30 minutes to 1 hour. Once it has set and becomes firm, cut it into squares or pieces of your desired size.
Enjoy your homemade Mysore Pak!
Make sure to roast the besan properly; this enhances the flavor and texture of the final dish.
Use good-quality ghee for the best taste.
If you want a firmer Mysore Pak, reduce the amount of ghee slightly, and for a softer one, you can increase the ghee a bit.
What is the best way to store leftover Mysore Pak?
To store leftover Mysore Pak, place it in an airtight container at room temperature for up to a week. If you want to keep it longer, you can refrigerate it for up to two weeks. Just make sure to bring it back to room temperature before serving for the best taste.
Can I make Mysore Pak gluten-free?
Yes, Mysore Pak is naturally gluten-free since it is made with gram flour (besan). However, always check the packaging of your ingredients to ensure they are certified gluten-free if you have a severe gluten intolerance.
What can I substitute for ghee in Mysore Pak?
If you don't have ghee, you can substitute it with unsalted butter or coconut oil for a different flavor. Keep in mind that using butter may alter the taste slightly, but it will still yield a delicious sweet.
How do I know when the sugar syrup for Mysore Pak is at the right consistency?
The sugar syrup for Mysore Pak should reach a single thread consistency. You can test this by taking a small amount of syrup between your thumb and forefinger; when pulled apart, it should form a thin thread. This step is crucial for achieving the right texture in your Mysore Pak.
What are some good pairings to serve with Mysore Pak?
Mysore Pak pairs wonderfully with a cup of chai or coffee. You can also serve it alongside other Indian sweets like Gulab Jamun or Kaju Katli for a delightful dessert platter during festivals or celebrations.
